Goose too dry? fried "dead"?
Hello dear community, especially when it matters, such. For example, when Daddy's new girlfriend visits, a mishap happens. Many are relatively easy to fix.
But how do I save a goose roasted too long or too hot, which one already sees that it is too dry? Simple: soaking.
The simplest solution is ready-bought goose fund, but it is also with the cooked from wings, neck and innards broth.
You stab the goose on the chest and thighs several times with a very sharp fork (roulade needle goes well) to deep into the meat. Now you dip a kitchen towel (cotton, not paper) in the broth or the goose fund until it is well soaked. The cloth is then pressed in two layers to the goose. It should be covered as completely as possible. Then thoroughly soak again. The remaining fund comes in the roasting pan.
After about 0.5 hours, pour over the cloth generously with the funds from the roasting pan, press it firmly again and repeat this every half hour, as long as you still have time in the evening. Press the cloth firmly overnight and let it sit soaking wet on the goose.
Repeat the procedure the next morning (pour over, let it settle) until it is time to heat the goose. Then coat the goose with cold salt water and brown under supervision (!).
The procedure is time consuming but well worth it. And none of the guests noticed something ;-)
